Gluten Free Biscuits

ImageA couple of months ago Ashley was having soup and was desperately craving biscuits. We had tried GF biscuits before and they were nasty and hard. She was missing the amazing Red Lobster biscuits and I couldn’t blame her. So the search began for an amazing recipe for Gluten Free Biscuits. Fortunately it was the quickest search ever. I found the website Your Homebased Mom. I’ll be honest the way she has made hers they belong in a restaurant. Mine however belong only on our table. When I made them they came out a little more like regular biscuits.Click on the link above for to see the recipe out for yourself. I’ve copy and pasted it here and put in brackets the things I did differently.

INGREDIENTS

  • 3 1/2 C gluten free flour mix (used Bulk barn flour, might have changed the batter consistency)
  • 1/4 C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 C cold butter, cut into pieces (I melted the butter)
  • 4 eggs
  • 2/3 C cold buttermilk or almond milk
  • (added 2 tsp of Zanthum Gum too avoid cement biscuits)

INSTRUCTIONS

  • Mix together gluten free flour mix, sugar, baking powder and salt.
  • Add in butter and mix together until crumbly and pea sized. (melted mine)
  • Add in eggs and milk. Mix until a cohesive dough forms will be slightly sticky (mine was slightly runny)
  • (I added fresh garlic and onion powder)  

OK all this stuff below minus the baking part I didn’t do because I didn’t have time :S So I just took a 1/4 c, greased a cookie sheet and added them in rows of three and then baked them.  

  • Cover counter with additional gluten free flour to make rolling easier.
  • Roll out dough to 1/2 inch thick.
  • Fold dough into thirds lengthwise.
  • Fold dough into thirds crosswise.
  • Roll out to 1/2 inch thick and repeat process two additional times.
  • Cut out biscuits and placed on a greased cookie sheet.
  • Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
  • Bake in 400 degree oven for 15-20 minutes or until golden brown.
  • Brush with melted butter after baked for extra goodness if desired. (this is key to making them amazing!)

Mine did turn out quite well and some people even said they tasted like red lobsters however they did not as pro as hers. Hope you enjoy them as much as we did!

Thanks for reading and may the GF be with you!

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